Maple Squash Soup

Winter is coming on, whether we like it or not. That means comfort food. I will start posting some warm and nourishing soups and stews, to fill your belly, and sooth your soul!

700g (3 c) cooked squash (I like to use a variety such as butternut, acorn , zucchini, hubbard)

you may cook them in the oven, or the microwave, but make sure to pierce them several times to allow the steam to escape. Roasting them in the oven is the preferred method, as it adds a richness to the taste. Simply cut the squash in half, remove seeds, place cut side down in a pan half filled with water. Bake at 350 for 1 hour, then turn the squash over, add a tbsp. of butter into the well, a pinch of pepper, and cook for another 15 min, or until all the meat of the squash is tender.

Scrape the meat out of the skins, and place in a large pot with 225ml (1c) of water. Add 1 large carrot chopped, 1 parsnip chopped, 1 small onion diced, 2 apples or pears, peeled, cored, and chopped.

Cover and cook until all veggies are soft on med high heat. Add 15 g (1 tbsp). fresh ginger, or 5 ml (1tsp) dried ginger, 15 g (1 tbsp). salt, 5 g (1 tsp) nutmeg, 5 g (1tsp) cinnamon, 125ml (1/2c) pure maple syrup,500 ml (2 c) milk, 125 ml (1/2c) cream. Puree with a hand blender or in a food processor. Allow to simmer for 20 - 30 minutes on low heat so the flavours can meld. Serve with a dollop of sour cream, and a drizzle of maple syrup.